Scott BresslerIn response to economic pressures, Dining Services has started giving fewer French fries in each order.
While the container size remains the same, the containers are only filled if customers order the larger size. Employees also used to fill the container for the medium order, but have been told to stop handing out the surplus and now leave the containers partially filled.
The move, according to Bear’s Den Chef Robert Jackson, comes in response to the recent poor performance of the economy.
“Everything went up,” he said, referring to other day-to-day commodities such as gas and grocery prices. “We’re giving what we are supposed to give at that price.”
Dining Services is cutting the size of more products as well. Jackson said that when the food provider saw how the economy was affecting its sales, it was forced to conduct a survey of all of its prices and readjust them to face the new reality.
“We ‘costed’ the menu out,” he said. “We were giving too much away. When food costs are out of line, you’ve got to cost your menu out.”
Though the price reduction may be most evident in Bear’s Den, one of Washington University’s main eateries-and one of the dining halls that serves the most students with the largest meal plans-Dining Services is cutting French fry content in every campus eatery where the fries are given out … la carte. Jackson says this is part of an initiative to give out more definite quantities of every type of food.
“It got mixed up,” he said, referring to the protocol regarding how much food a Dining Services employee is supposed to dole out. “Everything is in portion bags now [because] the prices went up.”
The reduction, however, has not affected students’ purchases of the fries. According to Sandra Vanhook, another chef at Bear’s Den, customers may even be buying more fries than before.
“The [containers] haven’t gotten smaller,” said Vanhook. “More people are buying.”
Students, though aware of the recent downsizing, do not seem to mind and will continue to purchase fries at their previous rate. Freshman Matt Smerud said that the change is unimportant because he already has a fixed amount of meal points.
“You get a little less, but you’ve [already] given all of your money for the meal plan,” he said.
Some students were not aware of the reduction and see it as a positive development because French fries are unhealthy.
“Fries aren’t good for you, so it’s better,” said Chloe Shapiro, another freshman.
Students are also sympathetic toward Dining Services, agreeing with the reaction to the economy’s current woes.
“I don’t see a problem with it,” said Smerud.